Galette of Rhubarb

Name: Galette of Rhubarb
Yield: Serves 6
Ingredients: Slivered orange zest; 2 tablespoons ice water; 1 teaspoon finely grated orange zest; 2½ cups rhubarb chunks (1-inch chunks); 5 tablespoons confectioners’ sugar; 1 tablespoon granulated sugar; 1¼ cups unbleached all-purpose flour; 6 (¾ stick) tablespoons unsalted butter, cold, cut in pieces; ¼ teaspoon salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A galette is a free-form tart that is baked on a baking sheet instead of a tart pan. The edge of the crust folds over the fruit to contain it. In this galette, the filling is a pungent welcome to spring—fresh rhubarb.

Ingredients

Pastry

1¼ cups unbleached all-purpose flour
1 tablespoon granulated sugar
¼

Dessert
Spring
Vegetarian

Method

Prepare the pastry shell: Combine the flour, sugar, and salt in a medium-size mixing bowl, and toss well to blend. Using a pastry blender, 2 knives, or your fingertips, cut in the butter and the orange zest until the mixture resembles coarse crumbs.
Sprinkle the water, 1 tablespoon at a time, over the mixture and toss with a fork until the mixture can be gather